I ordered a 1/2 Smithfield lower sodium (due to Mom's diet restrictions) EZ
Slice ham for my parents, along with some "Buster Bones". Buster Bones are
fully cooked meaty ham bones which are either treats for large dogs or may
be used in cooking. My dad likes to use a ham bone like that when he makes
his navy bean soup. I alerted my parents to expect the package.

I got a phone call from my parents asking me, "Why did you send us dog
bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
I'll tell your father to stop gnawing on that one." LOL

A couple of days later (Saturday) I was talking to Mom and mentioned what
they could do with the leftover ham. She said, "Why do you keep talking
about a ham? We didn't get a ham." "Well I sure as heck was charged for
one! Gotta go make a call, Mom."

Smithfield is closed on weekends. So I sent them an email. Then I called
to follow-up on Tuesday (when I remembered!). They said the ham had been
shipped that day for overnight delivery and gave me a tracking number.

Wednesday evening my parents called me. Delivered was a 15 POUND ham.
WHAT?! I didn't order you a 15 lb. ham! (At least it was lower sodium.)
It was pretty comical listening to them describe how it barely fit into the
turkey roaster.

The mystery was solved when I signed on tonight and checked my email.
Apparently Smithfield was out of the half ham I'd ordered. When they got my
email and realized the problem, customer service took it upon themselves to
send a whole ham at no extra cost, priority overnight delivery. Now THAT is
service!

My 79-year-old parents cooked the ham the same day. And Dad has yet another
ham bone. They're going have to package up and freeze a lot of it and give
a good bit of it away to neighbors. Even with that, they're going to have
ham for a loooong time!

Tonight, Dad said, they're quickly heating a couple of slices in a skillet
and having ham & eggs for dinner

Jill

jmcquown wrote:

> I got a phone call from my parents asking me, "Why did you send us dog
> bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
> I'll tell your father to stop gnawing on that one." LOL

(laugh) Imagine, oooo! a present! Bones. Wow, thanks for thinking
of us.

> The mystery was solved when I signed on tonight and checked my email.
> Apparently Smithfield was out of the half ham I'd ordered. When they got my
> email and realized the problem, customer service took it upon themselves to
> send a whole ham at no extra cost, priority overnight delivery. Now THAT is
> service!

That was really nice of them. I'm glad your parents got the present
you intended and more.

> My 79-year-old parents cooked the ham the same day. And Dad has yet another
> ham bone. They're going have to package up and freeze a lot of it and give
> a good bit of it away to neighbors. Even with that, they're going to have
> ham for a loooong time!

That's a lot! of ham.

> Tonight, Dad said, they're quickly heating a couple of slices in a skillet
> and having ham & eggs for dinner

Nice present.

nancy

jmcquown wrote:

<snip>

Glad to hear of a case of customer service and not customer DISservice.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" > wrote in message
s.com...
> jmcquown wrote:
>
> <snip>
>
> Glad to hear of a case of customer service and not customer DISservice.
>
>

Agreed, very nice to hear!

peace,
Barbara


--
> Darryl L. Pierce >
> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
> "What do you care what other people think, Mr. Feynman?"

I have tried to cook a number of Smithfield hams unsuccessfully,
including soaking for 24 hours in the basement with several changes of
water to desalt before cooking, and it has never worked quite right.
What do you and what does mother and father do to make it right?
Thanks
Kent

jmcquown wrote:
>
> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet restrictions) EZ
> Slice ham for my parents, along with some "Buster Bones". Buster Bones are
> fully cooked meaty ham bones which are either treats for large dogs or may
> be used in cooking. My dad likes to use a ham bone like that when he makes
> his navy bean soup. I alerted my parents to expect the package.
>
> I got a phone call from my parents asking me, "Why did you send us dog
> bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
> I'll tell your father to stop gnawing on that one." LOL
>
> A couple of days later (Saturday) I was talking to Mom and mentioned what
> they could do with the leftover ham. She said, "Why do you keep talking
> about a ham? We didn't get a ham." "Well I sure as heck was charged for
> one! Gotta go make a call, Mom."
>
> Smithfield is closed on weekends. So I sent them an email. Then I called
> to follow-up on Tuesday (when I remembered!). They said the ham had been
> shipped that day for overnight delivery and gave me a tracking number.
>
> Wednesday evening my parents called me. Delivered was a 15 POUND ham.
> WHAT?! I didn't order you a 15 lb. ham! (At least it was lower sodium.)
> It was pretty comical listening to them describe how it barely fit into the
> turkey roaster.
>
> The mystery was solved when I signed on tonight and checked my email.
> Apparently Smithfield was out of the half ham I'd ordered. When they got my
> email and realized the problem, customer service took it upon themselves to
> send a whole ham at no extra cost, priority overnight delivery. Now THAT is
> service!
>
> My 79-year-old parents cooked the ham the same day. And Dad has yet another
> ham bone. They're going have to package up and freeze a lot of it and give
> a good bit of it away to neighbors. Even with that, they're going to have
> ham for a loooong time!
>
> Tonight, Dad said, they're quickly heating a couple of slices in a skillet
> and having ham & eggs for dinner
>
> Jill

Kent H. wrote:
> I have tried to cook a number of Smithfield hams unsuccessfully,
> including soaking for 24 hours in the basement with several changes of
> water to desalt before cooking, and it has never worked quite right.
> What do you and what does mother and father do to make it right?
> Thanks
> Kent

This was a bone-in large ham, lower sodium so no soaking necessary. They
simply put it in the large roasting pan on a rack (it barely fit!) and baked
it for 5 hours. I've never cooked a ham like this myself so I really
couldn't tell you if there is a secret to it, but I suspect there isn't.
Not sure why yours don't turn out.

Jill

> jmcquown wrote:
>>
>> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet
>> restrictions) EZ Slice ham for my parents, along with some "Buster
>> Bones". Buster Bones are fully cooked meaty ham bones which are
>> either treats for large dogs or may be used in cooking. My dad
>> likes to use a ham bone like that when he makes his navy bean soup.
>> I alerted my parents to expect the package.
>>
>> I got a phone call from my parents asking me, "Why did you send us
>> dog bones?" When I finished laughing I explained. Mom said, "Oh,
>> then I guess I'll tell your father to stop gnawing on that one." LOL
>>
>> A couple of days later (Saturday) I was talking to Mom and mentioned
>> what they could do with the leftover ham. She said, "Why do you
>> keep talking about a ham? We didn't get a ham." "Well I sure as
>> heck was charged for one! Gotta go make a call, Mom."
>>
>> Smithfield is closed on weekends. So I sent them an email. Then I
>> called to follow-up on Tuesday (when I remembered!). They said the
>> ham had been shipped that day for overnight delivery and gave me a
>> tracking number.
>>
>> Wednesday evening my parents called me. Delivered was a 15 POUND
>> ham. WHAT?! I didn't order you a 15 lb. ham! (At least it was
>> lower sodium.) It was pretty comical listening to them describe how
>> it barely fit into the turkey roaster.
>>
>> The mystery was solved when I signed on tonight and checked my email.
>> Apparently Smithfield was out of the half ham I'd ordered. When
>> they got my email and realized the problem, customer service took it
>> upon themselves to send a whole ham at no extra cost, priority
>> overnight delivery. Now THAT is service!
>>
>> My 79-year-old parents cooked the ham the same day. And Dad has yet
>> another ham bone. They're going have to package up and freeze a lot
>> of it and give a good bit of it away to neighbors. Even with that,
>> they're going to have ham for a loooong time!
>>
>> Tonight, Dad said, they're quickly heating a couple of slices in a
>> skillet and having ham & eggs for dinner
>>
>> Jill

On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> wrote:

> Kent H. wrote:
> > I have tried to cook a number of Smithfield hams unsuccessfully,
> > including soaking for 24 hours in the basement with several changes of
> > water to desalt before cooking, and it has never worked quite right.
> > What do you and what does mother and father do to make it right?
> > Thanks
> > Kent
>
> This was a bone-in large ham, lower sodium so no soaking necessary. They
> simply put it in the large roasting pan on a rack (it barely fit!) and baked
> it for 5 hours. I've never cooked a ham like this myself so I really
> couldn't tell you if there is a secret to it, but I suspect there isn't.
> Not sure why yours don't turn out.
>
> Jill

I'm solidly in Kent's corner because soaking didn't do it
for me either. The old fashioned style Smithfield was way
too salty for my taste, so I haven't given it a second
thought in years.

Now you've perked my interest!



.... those bones sound like a great idea too!

A little bit off topic:
My wife and I stayed at an inn in the North Carolina mountains a while
ago. For breakfast I ordered Country Ham, eggs, etc.. The waitress asked
me very seriously if I knew what I was ordering. I replied very cheerfully
"Yes". She then said that she had to inform me that it was not
returnable/refundable, they had had too many complaints that the ham was bad
because it was too salty.
We have a Virginia Country Ham every year, drive up to Emporia to get it.
My wife soaks it for about 24 hrs, changes the water two or three time, then
cooks it and glazes it. This is luxury food, well on a par with the
European hams. Thin sliced on country biscuits, oooo, just waiting for
Christmas to come around.
Doug.

"sf" > wrote in message
...
> On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> > wrote:
>
> > Kent H. wrote:
> > > I have tried to cook a number of Smithfield hams unsuccessfully,
> > > including soaking for 24 hours in the basement with several changes
of
> > > water to desalt before cooking, and it has never worked quite right.
> > > What do you and what does mother and father do to make it right?
> > > Thanks
> > > Kent
> >
> > This was a bone-in large ham, lower sodium so no soaking necessary.
They
> > simply put it in the large roasting pan on a rack (it barely fit!) and
baked
> > it for 5 hours. I've never cooked a ham like this myself so I really
> > couldn't tell you if there is a secret to it, but I suspect there
isn't.
> > Not sure why yours don't turn out.
> >
> > Jill
>
> I'm solidly in Kent's corner because soaking didn't do it
> for me either. The old fashioned style Smithfield was way
> too salty for my taste, so I haven't given it a second
> thought in years.
>
> Now you've perked my interest!
>
>
>
> ... those bones sound like a great idea too!
>
>

"Doug Cutler" > wrote in message hlink.net>...
> A little bit off topic:
> My wife and I stayed at an inn in the North Carolina mountains a while
> ago. For breakfast I ordered Country Ham, eggs, etc.. The waitress asked
> me very seriously if I knew what I was ordering. I replied very cheerfully
> "Yes". She then said that she had to inform me that it was not
> returnable/refundable, they had had too many complaints that the ham was bad
> because it was too salty.
> We have a Virginia Country Ham every year, drive up to Emporia to get it.
> My wife soaks it for about 24 hrs, changes the water two or three time, then
> cooks it and glazes it. This is luxury food, well on a par with the
> European hams. Thin sliced on country biscuits, oooo, just waiting for
> Christmas to come around.
> Doug.
>
> "sf" > wrote in message
> ...
> > On Sun, 9 Nov 2003 07:10:43 -0600, "jmcquown"
> > > wrote:
> >
> > > Kent H. wrote:
> > > > I have tried to cook a number of Smithfield hams unsuccessfully,
> > > > including soaking for 24 hours in the basement with several changes
> of
> > > > water to desalt before cooking, and it has never worked quite right.
> > > > What do you and what does mother and father do to make it right?
> > > > Thanks
> > > > Kent
> > >
> > > This was a bone-in large ham, lower sodium so no soaking necessary.
> They
> > > simply put it in the large roasting pan on a rack (it barely fit!) and
> baked
> > > it for 5 hours. I've never cooked a ham like this myself so I really
> > > couldn't tell you if there is a secret to it, but I suspect there
> isn't.
> > > Not sure why yours don't turn out.
> > >
> > > Jill
> >
> > I'm solidly in Kent's corner because soaking didn't do it
> > for me either. The old fashioned style Smithfield was way
> > too salty for my taste, so I haven't given it a second
> > thought in years.
> >
> > Now you've perked my interest!
> >
> >
> >
> > ... those bones sound like a great idea too!
> >
> >

Funny, I ordered this from the Smithfield website and they certainly
do sell a lower-sodium version of their ham.

Jill

Smithfield county hams, by law, have to made in a certain way, and
nothing in that code would allow a "low sodium" ham. You have to dry
salt the ham, and age it until it ends up as a Smithfield Ham. Some
sneaky little bugger outside the county line injected your "low sodium"
ham with a bit of brine, and then proceeded to make it like a Smithfield
by dry curing it following. A true Smithfield ham is very hard to
desalt, as Julia Child says in many of her writings.
Kent

jmcquown wrote:
>
> Kent H. wrote:
> > I have tried to cook a number of Smithfield hams unsuccessfully,
> > including soaking for 24 hours in the basement with several changes of
> > water to desalt before cooking, and it has never worked quite right.
> > What do you and what does mother and father do to make it right?
> > Thanks
> > Kent
>
> This was a bone-in large ham, lower sodium so no soaking necessary. They
> simply put it in the large roasting pan on a rack (it barely fit!) and baked
> it for 5 hours. I've never cooked a ham like this myself so I really
> couldn't tell you if there is a secret to it, but I suspect there isn't.
> Not sure why yours don't turn out.
>
> Jill
>
> > jmcquown wrote:
> >>
> >> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet
> >> restrictions) EZ Slice ham for my parents, along with some "Buster
> >> Bones". Buster Bones are fully cooked meaty ham bones which are
> >> either treats for large dogs or may be used in cooking. My dad
> >> likes to use a ham bone like that when he makes his navy bean soup.
> >> I alerted my parents to expect the package.
> >>
> >> I got a phone call from my parents asking me, "Why did you send us
> >> dog bones?" When I finished laughing I explained. Mom said, "Oh,
> >> then I guess I'll tell your father to stop gnawing on that one." LOL
> >>
> >> A couple of days later (Saturday) I was talking to Mom and mentioned
> >> what they could do with the leftover ham. She said, "Why do you
> >> keep talking about a ham? We didn't get a ham." "Well I sure as
> >> heck was charged for one! Gotta go make a call, Mom."
> >>
> >> Smithfield is closed on weekends. So I sent them an email. Then I
> >> called to follow-up on Tuesday (when I remembered!). They said the
> >> ham had been shipped that day for overnight delivery and gave me a
> >> tracking number.
> >>
> >> Wednesday evening my parents called me. Delivered was a 15 POUND
> >> ham. WHAT?! I didn't order you a 15 lb. ham! (At least it was
> >> lower sodium.) It was pretty comical listening to them describe how
> >> it barely fit into the turkey roaster.
> >>
> >> The mystery was solved when I signed on tonight and checked my email.
> >> Apparently Smithfield was out of the half ham I'd ordered. When
> >> they got my email and realized the problem, customer service took it
> >> upon themselves to send a whole ham at no extra cost, priority
> >> overnight delivery. Now THAT is service!
> >>
> >> My 79-year-old parents cooked the ham the same day. And Dad has yet
> >> another ham bone. They're going have to package up and freeze a lot
> >> of it and give a good bit of it away to neighbors. Even with that,
> >> they're going to have ham for a loooong time!
> >>
> >> Tonight, Dad said, they're quickly heating a couple of slices in a
> >> skillet and having ham & eggs for dinner
> >>
> >> Jill

On Mon, 10 Nov 2003 03:50:06 GMT, "Kent H." >
wrote:

>Smithfield county hams, by law, have to made in a certain way, and
>nothing in that code would allow a "low sodium" ham. You have to dry
>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>sneaky little bugger outside the county line injected your "low sodium"
>ham with a bit of brine, and then proceeded to make it like a Smithfield
>by dry curing it following. A true Smithfield ham is very hard to
>desalt, as Julia Child says in many of her writings.
>Kent

I am not sure if it is the cure that is all important, but the area in
which the hams were made. I think they have to be cured in the
Smithfield area: I seem to remember a certain radius which was the
defining line. And the hogs had to have a certain diet, which was
characteristic of the the area.

I could be totally wrong on this, but somehow this rings a bell in me,
about the definitions of what goes into being a Smithfield ham. The
cure could be a part of it too, but I don't remember that.

Christine

In article >, Christine Dabney
> writes:

>"Kent H." >
>wrote:
>
>>Smithfield county hams, by law, have to made in a certain way, and
>>nothing in that code would allow a "low sodium" ham. You have to dry
>>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>>sneaky little bugger outside the county line injected your "low sodium"
>>ham with a bit of brine, and then proceeded to make it like a Smithfield
>>by dry curing it following. A true Smithfield ham is very hard to
>>desalt, as Julia Child says in many of her writings.
>>Kent
>
>I am not sure if it is the cure that is all important, but the area in
>which the hams were made. I think they have to be cured in the
>Smithfield area: I seem to remember a certain radius which was the
>defining line. And the hogs had to have a certain diet, which was
>characteristic of the the area.
>
>I could be totally wrong on this, but somehow this rings a bell in me,
>about the definitions of what goes into being a Smithfield ham. The
>cure could be a part of it too, but I don't remember that.

Methods cannot be protected by law unless they are patented, and therefore made
public record (it's not possible to patent a method for food preparation). The
only real way to protect proprietory method is to keep it secret, but that in
no way ensures that others can't replicate the process. The name "Smithfield
cannot be copyrighted. But placing the words "Smithfield Ham" on a cured ham
is protectected by law, only in so much that "Only a ham cured within the
Smithfield town limits can bear that prestigious name."


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Mon, 10 Nov 2003 13:53:41 GMT, Christine Dabney
> wrote:

>On Mon, 10 Nov 2003 03:50:06 GMT, "Kent H." >
>wrote:
>
>>Smithfield county hams, by law, have to made in a certain way, and
>>nothing in that code would allow a "low sodium" ham. You have to dry
>>salt the ham, and age it until it ends up as a Smithfield Ham. Some
>>sneaky little bugger outside the county line injected your "low sodium"
>>ham with a bit of brine, and then proceeded to make it like a Smithfield
>>by dry curing it following. A true Smithfield ham is very hard to
>>desalt, as Julia Child says in many of her writings.

>
>I am not sure if it is the cure that is all important, but the area in
>which the hams were made. I think they have to be cured in the
>Smithfield area: I seem to remember a certain radius which was the
>defining line. And the hogs had to have a certain diet, which was
>characteristic of the the area.
>
>I could be totally wrong on this, but somehow this rings a bell in me,
>about the definitions of what goes into being a Smithfield ham. The
>cure could be a part of it too, but I don't remember that.

"1926 To protect the good name of Smithfield products, Virginia
enacted a law defining Genuine Smithfield Meats as peanut-fed hogs
raised in Virginia or North Carolina and cured in the town limits. In
1968, it was amended to include hogs raised elsewhere."

From the Smithfield Foods web site. The deciding factor is being cured
and processed in Smithfield, Virginia.

On Sat, 08 Nov 2003 22:28:09 GMT, "Kent H." >
wrote:

>I have tried to cook a number of Smithfield hams unsuccessfully,
>including soaking for 24 hours in the basement with several changes of
>water to desalt before cooking, and it has never worked quite right.
>What do you and what does mother and father do to make it right?
>Thanks

Now don't get all upset again, Kent, but she's not referring to a
dry-cured country ham. She's referring to a wet-cured Smithfield
*brand* ham. Thge "low-sodium" should have been an obvious clue, even
for you.

I know you don't beleive there is such a ham, but yes, they do exist.

-sw

>jmcquown wrote:
>>
>> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet restrictions) EZ
>> Slice ham for my parents, along with some "Buster Bones". Buster Bones are
>> fully cooked meaty ham bones which are either treats for large dogs or may
>> be used in cooking. My dad likes to use a ham bone like that when he makes
>> his navy bean soup. I alerted my parents to expect the package.
>>
>> I got a phone call from my parents asking me, "Why did you send us dog
>> bones?" When I finished laughing I explained. Mom said, "Oh, then I guess
>> I'll tell your father to stop gnawing on that one." LOL
>>
>> A couple of days later (Saturday) I was talking to Mom and mentioned what
>> they could do with the leftover ham. She said, "Why do you keep talking
>> about a ham? We didn't get a ham." "Well I sure as heck was charged for
>> one! Gotta go make a call, Mom."
>>
>> Smithfield is closed on weekends. So I sent them an email. Then I called
>> to follow-up on Tuesday (when I remembered!). They said the ham had been
>> shipped that day for overnight delivery and gave me a tracking number.
>>
>> Wednesday evening my parents called me. Delivered was a 15 POUND ham.
>> WHAT?! I didn't order you a 15 lb. ham! (At least it was lower sodium.)
>> It was pretty comical listening to them describe how it barely fit into the
>> turkey roaster.
>>
>> The mystery was solved when I signed on tonight and checked my email.
>> Apparently Smithfield was out of the half ham I'd ordered. When they got my
>> email and realized the problem, customer service took it upon themselves to
>> send a whole ham at no extra cost, priority overnight delivery. Now THAT is
>> service!
>>
>> My 79-year-old parents cooked the ham the same day. And Dad has yet another
>> ham bone. They're going have to package up and freeze a lot of it and give
>> a good bit of it away to neighbors. Even with that, they're going to have
>> ham for a loooong time!
>>
>> Tonight, Dad said, they're quickly heating a couple of slices in a skillet
>> and having ham & eggs for dinner
>>
>> Jill

"Kent H." > wrote in message
...
> I have tried to cook a number of Smithfield hams unsuccessfully,
> including soaking for 24 hours in the basement with several changes of
> water to desalt before cooking, and it has never worked quite right.
> What do you and what does mother and father do to make it right?

Have you tried the method listed on the Smithfield site? It's close to what
my family, who's from that area and has their country ham bona fides, always
did:

Wrap in heavy duty aluminum foil, joining the edges carefully to form a
vessel with the bottom layer. Add 5 cups of water for a Smithfield Ham
within the foil and place in oven with a tray or pan underneath for support.

Preheat oven to 500 degrees. Once oven temperature reaches 500 degrees, bake
for 15 minutes. Turn off oven for three (3) hours. Then heat oven to 500
degrees and bake for another 10 minutes. Turn off oven and let ham remain
for 6-8 hours or overnight is satisfactory.

Important: Do not open oven door until the cook cycle is completed,
including the last 6-8 hours.

Caveat: I've always soaked Smithfield hams for 6-8 hours without changing
the water.

Cate

jmcquown wrote:
> I ordered a 1/2 Smithfield lower sodium (due to Mom's diet
> restrictions) EZ Slice ham for my parents, along with some "Buster
> Bones". Buster Bones are fully cooked meaty ham bones which are
> either treats for large dogs or may be used in cooking. My dad likes
> to use a ham bone like that when he makes his navy bean soup. I
> alerted my parents to expect the package.
>
> I got a phone call from my parents asking me, "Why did you send us dog
> bones?" When I finished laughing I explained. Mom said, "Oh, then I
> guess I'll tell your father to stop gnawing on that one." LOL
>
> A couple of days later (Saturday) I was talking to Mom and mentioned
> what they could do with the leftover ham. She said, "Why do you keep
> talking about a ham? We didn't get a ham." "Well I sure as heck was
> charged for one! Gotta go make a call, Mom."
>
> Smithfield is closed on weekends. So I sent them an email. Then I
> called to follow-up on Tuesday (when I remembered!). They said the
> ham had been shipped that day for overnight delivery and gave me a
> tracking number.
>
> Wednesday evening my parents called me. Delivered was a 15 POUND ham.
> WHAT?! I didn't order you a 15 lb. ham! (At least it was lower
> sodium.) It was pretty comical listening to them describe how it
> barely fit into the turkey roaster.
>
> The mystery was solved when I signed on tonight and checked my email.
> Apparently Smithfield was out of the half ham I'd ordered. When they
> got my email and realized the problem, customer service took it upon
> themselves to send a whole ham at no extra cost, priority overnight
> delivery. Now THAT is service!
>
> My 79-year-old parents cooked the ham the same day. And Dad has yet
> another ham bone. They're going have to package up and freeze a lot
> of it and give a good bit of it away to neighbors. Even with that,
> they're going to have ham for a loooong time!
>
> Tonight, Dad said, they're quickly heating a couple of slices in a
> skillet and having ham & eggs for dinner

mmm... ham...
I never get sick of it. I love the fact there's always too much of it at
Xmas. mmm, ham